Buckwheat porridge with roasted mushrooms and onions

Buckwheat porridge with roasted mushrooms and onions

Buckwheat porridge with roasted mushrooms and onions

April 1, 2019
: 1
: 10 min
: 30 min
: 40 min
: Easy

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Ingredients
  • 60g organic raw white buckwheat
  • 10g extra virgin olive oil
  • 20g onion, sliced
  • 20g mushrooms, sliced
  • 30g carrot, sliced (optional)
  • Himalayan salt and black pepper to taste
  • 5g fresh herbs (parsley, dill etc) to garnish with
Directions
  • Step 1 To cook buckwheat, at first genlt roast the groats with some olive oil in the pot. Then add water (1 part buckwheat groats and 1 1/2 parts of water) and bring to a boil. Reduce heat to a simmer, cover, and continue to cook until tender, about 10 minutes. Set the buckwheat aside to cool.
  • Step 2 Roast the mushrooms and onions for 2 minutes with olive oil. Season with salt and pepper.
  • Step 3 Serve the buckwheat with roasted vegetables, herbs and cucumber.


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